Salt-Crusted Fingerling Potatoes

1. 1

   Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes.

2. 2

   With a wooden skewer, test to see if they are tender.

3. 3

   Pour off most of the water, reserving as much salt as possible.

4. 4

   Lower the heat and keep a watchful eye on the potatoes.

5. 5

   The goal is to let the water evaporate so the potatoes are coated in salt.

6. 6

   Be careful not to burn the salt or the potatoes.

7. 7

   Cook another 3 to 4 minutes, then remove the potatoes and let cool.

8. 8

   Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each.

9. 9

   Clean the potatoes one by one so the skins don't break.

10. 10

    To make the dipping sauce, start by putting the garlic cloves on a skewer.

11. 11

    Char them on an open flame.

12. 12

    Brush off the blackened skins and roughly chop.

13. 13

    Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.

14. 14

    Pour the sauce into a small bowl.

15. 15

    Serve the potatoes and sauce at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.